Step 1: Prepare the Noodle Batter

1. In a large mixing bowl, combine rice flour, tapioca starch, salt, and water. Stir well until smooth and lump-free.
2. Add vegetable oil and whisk again. Let the batter rest for at least 30 minutes to allow the flour to fully hydrate.

Step 2: Steam the Noodle Sheets

1. Bring a large pot of water to a simmer and place a flat steaming tray (or large nonstick baking sheet) over the steam.
2. Lightly brush the tray with oil to prevent sticking.
3. Pour a thin layer of batter onto the tray and swirl to spread evenly. Cover and steam for 3-4 minutes until set. The noodles should look translucent when done.

Step 3: Cool & Cut the Noodles

1. Carefully peel off the noodle sheet and transfer it to a plate to cool.
2. Repeat the process until all batter is used, stacking the noodle sheets on top of each other with a light layer of oil between them to prevent sticking.
3. Once cool, use a sharp knife to cut into strips (½-inch for pho noodles, wider for stir-fry noodles).

Step 4: Store or Use the Noodles

• If not using immediately, store the noodles in an airtight container in the fridge for up to 3 days.
• To reheat, quickly dip in warm water before using in soups or stir-fries.